I usually make my own caramel sauce for this recipe. It can be a little tricky though, so if you want to do a brown sugar caramel sauce like I did this time, I promise it will still be good. Someday when you are feeling adventurous though, try out that scratch caramel! It is really worth the effort.
This recipe will make about 30 rolls, depending on how big you slice them. I love buying the tinfoil pans at the dollar store for this. Perfect for giving away to friends and neighbors without worrying about your pie plates or cake pans getting back to you. 🙂 I didn’t have those this time, so I used my large cake pans, which worked perfectly!
Start your dough by heating the milk up to warm. Not hot…just warm. You don’t want to kill your yeast. You should be able to comfortably stick your finger into the milk. Put the warm milk in your mixer with the dough hook attached and add the yeast, egg, sugar, and salt. Mix until the egg is beaten. Start adding the flour until a wet dough is formed. After about half of the flour is incorporated, slowly pour in melted (but not too hot!) butter while the mixer is running. After the butter is mixed well into the dough, start adding more flour in until a soft dough forms and the sides of your mixer are clean. Mix for about 4 minutes, until an elastic, smooth dough is formed into a ball. Place the dough into a lightly greased bowl and cover with a damp towel and allow to rise until doubled in size in a warm, draft-free place.
When the dough has risen, punch down, grab 1/2 of it, and roll it out on a well-floured surface into a rectangular shape and its about 1/4 inch thick.
Pour enough melted butter over the dough to cover it well. I use about 1/2 cup, sometimes a little more.
Now sprinkle and cover with the sugar/cinnamon mixture.
Roll the dough from the side farthest from you towards the front, and seal the seam. It helps to use a bit of water on your fingers and dampen slightly the edges so they will seal well.
If the seam is really sticky, sprinkle and brush it lightly with some flour so it won’t stick to your counter. Slice the dough with a serrated knife (I find a long bread knife works best) into pieces 2 inches thick.
- 3 cups warm milk
- 2.5 tbsp yeast
- 1 egg
- 1 stick butter, melted
- 1 cup sugar
- 2 tsp salt
- 8-10 cups bread flour
- 1 tsp baking powder
- 2-3 sticks butter, melted
- 1.5 TBSP cinnamon
- 2.5 cups brown sugar
- 1 cup white sugar
- 1 TBSP corn starch
- 1 cup brown sugar
- ½ cup butter
- 1 cup heavy cream
- 1 tsp vanilla
- Place warm milk, yeast, egg, sugar, and salt into a mixer with the dough hook attached. Beat until egg is incorporated. Mix the baking soda into the flour. Add approximately ½ of flour in batches. Mix until incorporated. Slowly drizzle in melted and cooled butter into dough and mix until combined. Add in more flour until a soft dough forms and cleans the sides of your mixer.
- Let rise, covered, until doubled.
- Roll out ½ of dough into a rectangle approximately ¼ inch thick.
- Spread enough melted butter over rolls to cover well.
- Mix filling ingredients together well. Sprinkle over butter and lightly press down with hands or a rolling pin.
- Roll up and seal seams well. Cut into 2 inch sections, place in two buttered 10x13 inch pans. Cover and let rise until doubled.
- Bake in 350 degree oven until lightly golden brown, about 20-25 minutes, depending on the size of the rolls and the size of your pans.
- Make caramel sauce by combining the brown sugar, butter, cream, and vanilla in a sauce pan and heating over medium-low heat until simmering. Stir frequently, and let simmer for 10 minutes until slightly reduced and the sugar is fully dissolved. Pour over rolls after they come out of the oven.
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